SS 583 Consultancy

SS 583 can be applied to small and medium-sized food service establishments. It outlines the fundamental steps for establishing a Food Safety Management System (FSMS) based on Hazard Analysis and Critical Control Point (HACCP) principles.

It provides guidance for developing and implementing an FSMS with an emphasis on proper food hygiene and safe handling practices.

By implementing the SS 583, it will enable organizations to comply with applicable food safety regulations, identify and prevent food-borne hazards, and build greater consumer trust in the safety and quality of the food they provide.